Cauliflower (Chou-fleur)

cauliflowers in bowls at the French market

French Cauliflower Facts:

  • According to the French Ministry of Agriculture, 80% of cauliflowers are grown in Brittany, followed by Normandy (5%) and Nord-Pas-de-Calais (5%);
  • The cauliflower arrived in France at the Potager du Roi (under Louis XIV) thanks to his botanist, La Quintinie;
  • Low in calories, the cauliflower is rich in potassium, iron and vitamins (C, B1, B2) and is the most easily digested vegetable of the cabbage family;
  • Eaten raw as French crudités with dips, or cooked and served cold in salads. Served cooked and warm in soups and gratins;
  • In French cuisine, anything titled Du Barry refers to a cauliflower dish, named after Louis XV’s last mistress, Madame du Barry. See recipe for Crème duBarry for more details;
  • When choosing a cauliflower, always pick one with leaves. Those with more leaves around the white head (pomme) will help conserve the vegetable longer;
  • Storage: keep in the fridge and consume as soon as possible.

Cauliflower Seasons

Autumn; Winter; Spring; Summer (September – May)

Cauliflower Varieties

  • White
  • Orange, Green or Violet
  • Romanesco
  • Mini Cauliflowers

Cauliflower Recipes

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